20 minutes
Mexican-style scrambled eggs served on warm corn tortillas with fresh cilantro, creamy avocado, and roasted tomatillo salsa.
Garlic Clove, peeled
each
Serrano Chiles, stemmed, seeded
each
White Onion, roughly chopped
0 oz
tablespoons
Ripe Tomatoes, cored, cubed
0 oz
each
to taste
Fresh Cilantro, chopped
cups
Avocado, pitted, cut into pieces
each
Corn Tortillas, warmed
each
Roasted Tomatillo Salsa
cups
1. Prepare Aromatic Base
Finely chop the garlic and chiles in a food processor or blender. Add the roughly chopped onion and pulse until finely chopped.
2. Cook Onion Mixture
Heat the oil in a 12-inch skillet over medium heat. Add the onion mixture and cook for 4 to 5 minutes, until golden brown.
3. Add Tomatoes
Increase heat to medium-high. Add the cubed tomatoes to the skillet. Cook for about 4 minutes, until the liquid has mostly evaporated.
4. Scramble Eggs
Beat the eggs with a pinch of salt. Pour the beaten eggs into the skillet, stirring gently as they cook. Once set, transfer to a serving bowl.
5. Serve
Sprinkle scrambled eggs with fresh cilantro, add avocado pieces (optional), and serve with warm corn tortillas and Roasted Tomatillo Salsa.
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